Pasta Salad With Fresh Herbs Lemon And Garlic Recipe

Recipe By The Spruce Eats

Looking for a way to use up some fresh herbs from your garden? Try this simple recipe for a quick and easy vegetarian cold pasta salad flavored with fresh herbs including basil and parsley. It is inspired by the traditional italian pesto flavors of garlic, basil and parmesan cheese. Use this cold pasta salad recipe as a base and add your own favorite vegetables or pasta salad add-ins such as black olives, roasted or fresh chopped red peppers, chopped artichoke hearts or fresh or sun-dried tomatoes. It's also delicious as is, as the fresh herbs really shine in this easy and simple cold pasta salad.

4.4
19 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Pasta Salad With Fresh Herbs Lemon And Garlic
plan
Bookmark

ingredients serve

Ingredients for Pasta Salad With Fresh Herbs Lemon And Garlic Recipe

  • 2.50 ounce Corkscrew pasta
  • 0.06 cup Extra virgin olive oil
  • 3/4 Cloves Garlic
  • 0.06 cup Fresh basil
  • 0.06 cup Fresh parsley
  • 0.06 cup Pine Nuts
  • 0.06 cup Parmesan cheese
  • 1/4 tablespoon Lemon juice
  • dash Dash sea salt
Nutrition
value
395
calories per serving
22 g Fat15 g Protein61 g Carbs4 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    15g
  • Carbs
    61g
  • Fiber
    4g

MacroNutrients

  • Carbs
    61g
  • Protein
    15g
  • Fiber
    4g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    149mg
  • Iron
    3mg
  • Vitamin A
    284mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    2mg
  • Phosphorus
    272mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By The Spruce Eats